Are Plastic Cutting Boards Better Than Wood?
Food safety experts used to warn against using wooden cutting boards, saying they were more likely to harbor bacteria than plastic cutting ones. But newer research shows that both kinds can be safe if you follow some simple steps.
Use at least two. “Have one board for raw meat, fish, and poultry,” says Sana Mujahid, PhD, manager of food safety research and testing at Consumer Reports. “Have a separate board for ready-to-eat items such as bread, fruits, and vegetables.” This helps prevent cross contamination—for example, you don’t run the risk of transferring salmonella or another type of bacteria from chicken to your veggies if you cut them on different surfaces.